– A tiny new joint in the mountains of NC called The Tin Shed has opened on a farm in the tiny town of Spruce Pines
– RIP Douglas Oliver, longtime pitmaster at Sweatman’s Bar-B-Que
Restaurant kitchens are full of unsung heroes, obscurity toilers, invisible workers like Douglas Oliver, who died last month. For over three decades, Douglas worked as a pitmaster at Sweatman’s Bar-B-Que in Holly Hill, SC. He called himself a “worker ant.” pic.twitter.com/esNU0jchLD
Even before I was old enough to be given my first rifle, I was aware of the difference between eastern and western N.C. barbecue. Eastern BBQ, strangely enough, was almost considered a foreign dish. More than one elder statesman from the Piedmont informed me that the sauce was indeed different — it could be “downright bitter!” Adding ketchup to slaw, furthermore, was just what one did. It complemented the sliced or chopped pork shoulder. With my provincial yet well-informed definition of barbecue and sides, I kept chomping away, whenever there was an opportunity to do so.
– A few long-but-not-forgotten barbecue restaurants get a brief mention in this Charlotte Five article on most missed Charlotte restaurants – Old Hickory House, Olde Original BBQ, Ol’ Smokehouse, Rogers Barbecue
– The latest Arrogant Swine post on opening a barbecue restaurant on Serious Eats finds Uncle Ho trying to hire a staff
The saddest moment in any barbecue guy’s professional life is when you realize that the person you’re training to do the cooking just doesn’t give a royal fuck about barbecue. They’d be just as happy making pizza or ramen noodles. The food was coming out awful and Jack couldn’t care. “Just cover it with barbecue sauce and no one will tell the difference,” he once noted.
– More information on the barbecue events at the World of Bluegrass festival in downtown Raleigh on 10/3
– Andrew Carter’s column leading up to last weekend’s ECU drubbing of UNC took the pulse of fans at Parker’s Barbecue in Greenville and ends with this choice quote:
Down at Parker’s the lunch crowd had picked up and Parker went out to help work the register. A line began to form, a small version of what is coming Saturday.
“Everybody in this town needs to thank God for East Carolina,” said Parker, whose restaurant had already booked six catering events at the stadium on Saturday. “I mean, really. For the hospital and for East Carolina.
“(Without) those two things — well, Greenville would be Kinston.”
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